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Raciónes: 4

Ingredientes

Cost per serving $1.24 view details

Direcciones

  1. 1. Dice carrots, celery and onion; cut potatoes into 1/2 inch pcs; mince garlic. Cook carrots, celery and onion in 2 Tbsp. oil in 5-qt Dutch oven till tender. Add in garlic and cook till garlic begins to brown.
  2. 2. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 c. water; stir with spoon to break up tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 50 min.
  3. 3. While soup is simmering, thinly slice escarole. Just before serving, stir escarole into soup; cook till escarole wilts. Serve soup with breadsticks, if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 648g
Recipe makes 4 servings
Calories 336  
Calories from Fat 70 21%
Total Fat 7.82g 10%
Saturated Fat 1.13g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 614mg 26%
Potassium 1267mg 36%
Total Carbs 50.93g 14%
Dietary Fiber 18.2g 61%
Sugars 6.11g 4%
Protein 17.23g 28%
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